When it comes to adding crunch, these tangy pickles put shredded lettuce to shame.
- 1 1⁄2 lb. pickling cucumbers, cut into spears
- 6 sprigs fresh dill
- 1 small yellow onion, thinly sliced
- 3 cups white vinegar
- 3 tbsp. sugar
- 1 tbsp. coriander seeds
- 1 tbsp. fennel seeds
- 1 tbsp. mustard seeds
Into two sterilized 1-qt. glass jars, tightly pack cucumber spears, dill, and sliced onion. In a 1-qt. saucepan, bring vinegar, sugar, spices, and 1⁄2 cup water to a boil; pour over vegetables and cover with lids. Let sit 24 hours.